pumpkin butter & brownie cupcakes
Pumpkin butter is a creamy, light spread with a subtle sweetness and hints of autumn spices. It is perfect on toast, muffins, or in this case, brownie cupcakes.
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yield
12 serving(s)
prep time
5 Min
cook time
30 Min
method
Bake
Ingredients For pumpkin butter & brownie cupcakes
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brownie cupcakes:
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1 box dark chocoalte brownie mix
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1 cup all-purpose flour
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1 egg
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1/3 cup oil
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¼ cup milk
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¼ cup sour cream
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pumpkin butter:
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1 cup pumpkin puree
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¼ cup apple sauce
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¼ cup brown sugar
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1 teaspoon vanilla
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½ teaspoon cinnamon
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¼ teaspoon nutmeg
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1/8 teaspoon ground cloves
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a squeeze of fresh lemon juice
How To Make pumpkin butter & brownie cupcakes
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1For Brownie Cupcakes: Preheat oven to 350 degrees F. and grease a cupcake tin. In the bowl of your standmixer, combine all ingredients called for the brownie cupcakes. Mix until a thick batter forms. Evenly divide the batter into the cupcake tin and bake for 25 minutes or until cake tester comes out clean. Transfer to a wire rack and let cupcakes cool completely. For Pumpkin Butter: In a medium saucepan over low heat, stir all the ingredients called for the butter. Stir occasionally, but let simmer on low for about 30-40 minutes until the mixture is a deep color and has thickened. Remove from heat and let cool before storing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin Butter & Brownie Cupcakes:
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